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A faithful reproduction of this celebrated gastronomic dessert, converted into an ice cream with great delicacy . Swiss cream is at the heart of the recipe, with a hint of caramel to replicate that warm and creamy flavour that is the mark of a sumptuous crème brûlée. A caramel sauce ripple gives the signature flavour a final touch of authenticity.

Enjoy the pleasure of ice cream with no artificial additives or colours.

Crème Brûlée

More about crème brûlée...
Croquant, or crispy, on top and soft and creamy underneath: that’s crème brûlée. It's one of the classics of French desserts. A rich custard (made from cream, milk, sugar and egg yolks) is placed in small heat-proof dishes and poached in a bain-marie, or water bath. Once it has chilled, cane sugar (cassonade) is sprinkled over the top just before serving. A special crème brûlée blow torch , is used to torch the top until crisp.

Caramelised sugar has a slightly bitter note, which contrasts wonderfully with the sweet, rich custard.

Crème Brûlée is perfect with...

Sweet dishes and desserts:

Marinaded strawberries with lavender syrup

Orange salad

Fresh dates

Crema Catalana is the Spanish version of the French dessert. The custard is sweetened with honey. The sugar is caramelised using a special iron, which is either held over the gas flame until glowing hot, or electrically heated.

Nutrition information:

100 ml

100g

Energy:

579 kJ (138 kcal)

999 kJ (239 kcal)

Protein:

1.7 g

3.1 g

Total carbohydrate:

18.1 g

31.8 g

Fat:

6.5 g

11.4 g

Fibre:

0.2 g

0.3 g

Allergen

Contains:

Milk and dairy products

Lactose

Eggs and products thereof

May contain traces of tree nuts

175 ml

This practical size is used for take-away. It’s the perfect format to indulge oneself and to enjoy a moment of pure pleasure!